Reconstitution of dried egg material



Patented Dec. 12, 1939 RECONSTITU'I'ION F DRIED EGG MATERIAL Leon D.Mink, Chicago, 111., aaslgndr to Industrial Patents Corporation,Chicago, Ill., a corporation of Delaware No Drawing. Application June14,,1939',

Serial No. 279,055

19 Claims.

The present invention relates to the improvement of the whippingqualities of eggs.

One of the objects of the invention is to provide improvements in themethod of reconstituting dried egg products.

Another object of the invention is to provide an improved method ofreconstituting dried egg products.

Other objects of the invention will be apparent from the description andclaims which follow.

This application is a continuation in part of my application entitledReconstitution of dried egg material, Serial No. 117,540, filed December24, 1936.

I have discovered that the addition of surface active agents to eggwhites, egg yolks, or whole eggs before or after drying renders the eggmaterial readily reconstitutable and endows it with greatly improvedwhipping properties. The presu ent invention contemplates the employmentof substances which may be classed as surface active agents.

Surface active agents may be classified into nine groups, as follows:

Description Formula Soaps RCOOM Fatty alcohol or higher alcohol sulpho-R-SO OM nates.

Fatty alcohol or higher Secondary alcohol sulph Sulphated fatty acidesters... Sulphated fatty acid amides Alkylaryl sulphonates Sulphatedesters of higher alcohols and alcohol sulphates" RSOaOM ates(R'h-CHSOaOM R-COOC2H4SO3OM R-CONHCIHISOIOM RArSOiOM R'OOCCH dibasicacids. a ROOC- -S0iOM Buiplaonated esters of alcohols and dibasicR-OOCCH I aci s.

'-O0C- I -SO OM H 40 products known as fDreft, Drene", "'Duponol", andGardinol.

A secondary alcohol sulphate which is satisfactory for the purposes ofmy invention is the commericial product known as Tergitol Penetrant".

A sulphated fatty acid ester which is satisfactory for the purposes ofmy invention is the commercial product known as Wetanol.

Sulphated fatty acid amides which are satisfactory for the purposes ofmy invention are the commercial products known as Igepon T" andIntramine, which is a sodium salt of sulphonated lauryl and myristylcolainide.

Examples of alkylaryl sulphonates which are satisfactory for thepurposes of my invention are the commercial products known as AerosolOS",

Nacconol", and Santomerse".

Examples of sulphonated esters of alcohols and dibasic acids which aresatisfactory for the purposes of my invention are the commercialproducts known as Aesosol OT, Betasol OT-A", and Deceresol OT".

It will be readily appreciated that the particular surface active agentwhich is employed in practicing my invention will be selected accordingto the uses to which the final product is to be put. In the case ofedible products, it is apparent that the surface active agent selectedwill be one which is edible or which may be taken internally withoutadverse eifects. In the case of products which are to be used forinedible purposes, the surface active agent may be a toxic or poisonousagent.

It will also be appreciated that the quantity of surface active agentwhich is added to the egg material will depend upon the activity of theparticular agent.

In preparing or reconstituting dried egg material for edible purposes Iprefer to employ sulphated or sulphonated long chain or fatty alcohols.It is well known that sulphated and sulphonated long chain alcohols canbe prepared from a number of vegetable and animal oils ofsuitablemolecular weight. In carrying out the present invention thesaturated alcohols of the range C10 to Cu prepared from cocoanut or palmkernel oils have been found to be very effective. Examples of fattyalcohol sulphates which are water soluble and, therefore, convenient touse in a water solution are sodium lauryl sulphate, sodium stearylsulphate, and sodium palmityl sulphate.

For a better understanding of my invention it will be illustrated bydescribing the method of reconstituting dried egg material by the use ofsodium lauryl sulphate. It will be appreciated that the other surfaceactive agents may be employed in the same manner as described for sodiumlauryl sulphate, the particular quantities of 5 the various agents beingdependent upon their activity.

In carrying out the method of the present invention with respect todried egg whites, water, for example, in the proportion normally foundin 10 fresh egg whites, and small quantities of sodium lauryl sulphate,for example from 0.1 per cent to 0.3 per cent calculated on the basis ofthe solids in normal egg whites, are added to the dried egg whites, andthereafter the mixture is whipped 15 acording to conventional practice.The egg whites employed with the present invention may be dried in anysuitable manner, as, for example, in accordance with the 'processdescribed and claimed in my copending application entitled Treatment ofegg whites, Serial No. 37,375, flied August 22, 1935.

In whipping tests made on the mixture just described I have secured thefollowing results by the addition of sodium lauryl sulphate in thequanti- 25 ties indicated in Table A.

Large quantities of dried egg whites and dried e g yolks are employed inthe bakery trade and for other purposes. The chief difllculty with the40 employment of dried egg material in the bakery trade resides in thedifficulty with which dried egg material is reconstituted and thefailure of dried egg material upon reconstitution to provide as high avolumeas can be secured by whipping 45 1noii'fial egg material ordefrosted frozen egg ma- In the manufacture of angel cakes and productsof that type, it is important that the egg whites have a maximum foamingpower. Similarly, in

50 the manufacture of sponge cakes it is important that the egg yolksemployed have a maximum foaming power. To some extent the foaming poweris important in the manufacture of many cakes in which whole eggs areemployed.

55 It will be understood, of course, that the term whole eggs is usedherein to designate a mixture of yolks and whites which have beenremoved from the shells.

The foam obtained upon the whipping of re- 60 constituted dried eggmaterial prepared in accordance with the present invention has anincreased volume and is a more stable foam than can be otherwisesecured.

The fatty alcohol sulphates employed in the 65 present invention may beprepared by the reduction of the fatty acid radical of various fattymaterials by high pressure and catalytic hydrogenation with theformation of the corresponding alcohols which are then sulphated. Thesul- 70 phonated alcohols may be prepared in a similar manner. The alkylsulphonic acid or alkyl sulphuric acid is then neutralized to form thesalt of the acid.

It will be understood that in addition to the 75 sodium salts anysuitable salt may be employed,

for example, a potassium salt. Similarly, in preparing the sulphatedalcohols or sulphonated alcohols any suitable fatty acid or ester may beemployed in the preparation of the foaming agent, for example, lauricacid, oleic acid, stearic 5 acid, and palmitic acid. The alkylarylsulphonate and the sulphonated esters of alcohols and dibasic acids havealso been found to be very satisfactory for the purposes of myinvention.

I claim:

1. The method of reconstituting dried egg material which comprisesadding thereto water in the proportion normally found in fresh eggmaterial and a surface active agent and thereafter whipping the mixture.

2. The method of reconstituting dried egg whites which comprises addingthereto water in the proportion normally found in fresh egg whites and asurface active agent and thereafter whipping the mixture.

3. The method of reconstituting dried egg yolks which comprises addingthereto water in the proportion normally found in fresh egg yolks and asurface active agent and thereafter whipping the mixture.

4. The method of reconstituting dried egg material which comprisesadding thereto water in the proportion normally found in fresh eggmaterial and a higher alcohol sulphate and thereafter whipping themixture.

5. The method of reconstituting dried egg whites which comprises addingthereto water in the proportion normally found in fresh egg whites and ahigher alcohol sulphate and thereafter whipping the mixture.

6. The method of reconstituting dried egg yolks which comprises addingthereto water in the proportion normally found in fresh egg yolks and ahigher alcohol sulphate and thereafter whipping the mixture.

7. The method of reconstituting dried egg material which comprisesadding thereto water in the proportion normally found in fresh eggmaterial and an alkylaryl sulphonate and thereafter whipping themixture.

8. The method of reconstituting dried egg whites which comprises addingthereto water in the proportion normally found in fresh egg whites andan alkylaryl sulphonate and thereafter whipping the mixture.

9. The method of reconstituting dried egg material which comprisesadding thereto water in the proportion normally found in fresh eggmaterial and a sulphonated ester of alcohols and dibasic acids andthereafter whipping the mixture.

10. The method of reconstituting dried egg whites which comprises addingthereto water in the proportion normally found in fresh egg whites and asulphonated ester of alcohols and dibasic acids and thereafter whippingthe mixture. so

11. The method of reconstituting dried egg material which comprisesadding thereto water in the proportion normally found in fresh eggmaterial and an alkaline metal salt of sulphated higher primary normalalcohols, and thereafter as whipping the mixture.

12. The method of reconstituting dried egg whites which comprises addingthereto water in the proportion normally found in fresh egg whites andan alkaline metal salt of sulphated higher primary normal alcohols, andthereafter whipping the mixture.

13. The method of reconstituting dried egg yolks which comprises addingthereto water in the proportion normally found in fresh egg yolks 7g andan alkaline metal salt of sulphated higher primary normal alcohols, andthereafter whipping the mixture.

14. The method of reconstituting dried egg material which comprisesadding thereto water in the proportion normally found in fresh eggmaterial and sodium lauryl sulphate, and thereafter whipping themixture.

15. The method of reconstituting dried egg material which comprisesadding thereto water in the proportion normally found in fresh eggmaterial and sodium stearyl sulphate,'and thereafter whipping themixture.

16. The method'of reconstituting dried egg material which comprisesadding thereto water in the proportion normally found in fresh eggmaterial and sodium palmityl sulphate, and thereafter whipping themixture.

1'1. The method of reconstituting dried egg material which comprisesadding thereto water and from 0.1 per cent to 0.3 per cent of sodiumlauryl sulphate based upon the total weight of the dried egg material,and thereafter whipping the mixture.

18. The method of reconstituting dried egg material which comprisesadding thereto water and irom 0.1 per cent to 0.3 per cent of sodiumstearyl sulphate based upon the total weight of the dried :gg material,and thereafter whipping the mixure.

19. The method of reconstituting dried egg material which comprisesadding thereto water and from 0.1 per cent to 0.3 per cent of sodiumpalmityl sulphate based upon the total weight of the dried egg material,and thereafter whipping the mixture.

LEON D. MINE.

